- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 50 mg
- Sodium
- 128 mg
Ree is often given a box of sticky dates as a holiday gift and loves to use some of them in this recipe. It’s super simple, with a puff pastry shortcut, and takes no time at all to prepare.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 205
- Total Fat
- 9 g
- Saturated Fat
- 4 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 27 g
- Protein
- 3 g
- Cholesterol
- 50 mg
- Sodium
- 128 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F.
- Mix the cream cheese, dates and 2 tablespoons caramel sauce in a bowl and set aside.
- Lay out the pastry with the folded lines oriented vertically. Imagine the pastry has three equal sections. Cut the two outer thirds into 12 horizontal strips each.
- Fill the uncut middle third of the pastry with the cream cheese mixture. Pull the strips from each side, alternating sides, and overlap them at a slight angle over the middle and the filling, leaving you with a braid pattern on the top.
- Mix the egg with a splash of water, then brush on the braid. Sprinkle with the turbinado sugar.
- Bake 25 minutes. Remove and drizzle with the remaining 2 tablespoons caramel sauce.
